If you’re looking for an easy, delicious way to satisfy your craving for pork chops, look no further than these oven-baked boneless pork chops! This recipe will take you only minutes to prepare and features a delectable combination of flavors from ingredients you probably already have on hand.
These tender, juicy, mouthwatering boneless pork chops take less than 30 minutes from fridge to plate. Everyone will be ready for dinner once they smell the delicious aromas that will fill the kitchen. I think you’re really gonna love this one!
Why Make Boneless Pork Chops in the Oven?
Making pork chops in the oven is quick, efficient, and most of all, delicious. While we all love a good pork chop on the grill, we don’t always have the opportunity or time for grilling. Making pork chops in the oven is a wonderful option. And with just a few simple ingredients, we’ll be able to get tender, juicy pork chops that are absolutely loaded with flavor.
They are also very budget-friendly and make for a very affordable, delicious dinner.
This recipe is just about as simple as it gets. Use a standard baking sheet covered with aluminum foil.
We’ll be creating a simple seasoning rub that consists of a few pantry-friendly ingredients: brown sugar, smoked paprika, ground mustard, onion powder, garlic powder, salt, and pepper. These ingredients harmonize wonderfully with pork recipes. The brown sugar aids in achieving color and caramelization, and its sweetness elevates the succulence of the pork. Smoked paprika adds a nice depth to the flavor, especially when grilling isn’t an option.
One ingredient I particularly enjoy using is ground mustard. This isn’t the same as prepared yellow mustard; it’s a powder derived from ground mustard seeds. It enhances the overall flavor profile while making the other flavors pop even more.
For the pork chops – the thicker the better. Always look for boneless pork chops that are at least 1 inch thick. If you find them thicker – 1.5 inches, even better! Thick pork chops cook in the oven much better than thin pork chops.
Begin by preheating the oven to 425°F and lining a baking sheet with aluminum foil. The foil will make cleanup much easier, especially since brown sugar can become sticky and hard to remove from the baking sheet.
In a small bowl, mix all the dry ingredients together. First, coat each pork chop with extra virgin olive oil. Then, generously apply the seasoning rub to all sides; you should have enough rub to cover each piece thoroughly. As you apply the seasoning, be sure to massage it into the meat. Once seasoned, arrange the pork chops on the prepared, foil-lined baking sheet.
Bake at 425°F for 15-20 minutes
Place the pork chops in the oven preheated to 425°F for 15-20 minutes. The real key to success is ensuring the internal temperature of the pork is just right. Boneless pork chops are usually very lean, and to achieve tender and juicy results, it’s crucial not to overcook them. Ideally, the center of each pork chop should reach 145°F when measured with an instant-read thermometer. However, remove the pork chops from the oven when their internal temperature reads 140°F. After removal, let them rest on a plate. The residual heat, or carryover cooking, will increase their internal temperature to 145°F. This method ensures the pork chops are not overcooked, which could easily make them dry and chewy.
Pro Tip: Carryover Cooking
After cooking, it’s essential to let pork chops rest for at least 5 minutes before serving or slicing. This rest period allows the juices to redistribute throughout the meat, improving its overall moisture and flavor. As the pork chops rest, a phenomenon known as “carryover cooking” also occurs. The residual heat continues to cook the meat even off the heat source, raising its internal temperature by several degrees. Understanding and using these two principles—resting and carryover cooking—can significantly enhance the texture, juiciness, and flavor of your pork chops.
While most of the ingredients are pretty standard, there’s always the possibility you may be missing some or want to make some changes.
- Ground Mustard – this is a great ingredient and really fills out the flavor profile nicely. If you don’t have any, I generally suggest just leaving it out. However, some may opt for using regular prepared yellow mustard. Here’s the thing, it will actually taste great! But, since the prepared mustard is a liquid-based ingredient, we won’t get the same caramelization we’d get by using dry ingredients.
- Smoked Paprika – again, I’m a big fan of smoked paprika. It adds such a wonderful depth to the flavor and beautiful color to the meat. You can certainly use regular paprika in its place. It won’t have that same smoky essence, but will still produce subtle flavor and will definitely still give us that great color.
Our pork chops will have a flavor reminiscent of BBQ. Feel free also to add your favorite bbq sauce as well!
For a side dish, you can’t go wrong with the following:
- Air Fryer Baked Potatoes: Throw a few potatoes in the air fryer for awesome results and a crispy skin you’ll love. Load them up with your favorite toppings and they par excellent with your pork chops.
- Irresistible Air Fryer Garlic Herb Potatoes: Oh, I love this one! Just a few simple seasonings and your air fryer makes the most amazing potatoes!
- Instant Pot Rice Pilaf: I think this side-dish literally goes with just about anything.
Frequently Asked Questions
Absolutely! Bone-in pork chops can take longer, usually 5-10 minutes longer. Be sure to closely monitor the internal temperature, as instructed for best results.
For even more caramelization of the delicious dry rub, remove the pork chops from the oven 5 minutes sooner and place under the broiler for 1-2 minutes.
Make sure they’ve cooled and place in an airtight container in the refrigerator for up to 4 days.